Hainan chicken rice is cooked in 1?
After eviscerating, wash the chicken and use the chicken oil for later use.
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Cut scallion into sections, slice ginger, wash rice, soak in water for 30 minutes, and then drain for later use.
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Pour enough water into the pot, add onion, ginger and cooking wine.
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Boil the water, add the chicken, cover the pot, and boil with shrimp eyes 15 minutes. Turn off the fire and stew 10 minute.
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Take out the cooked chicken and soak it in ice water immediately.
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After thoroughly cooling, remove and drain the water, put a layer of sesame oil on the outside of the chicken to make the whole chicken look more moist and tender, and then cut the chicken into small pieces.
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Put chicken oil in the pan, stir-fry with low fire, remove the oil residue, add garlic and fragrant leaves and stir-fry until fragrant.
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Stir-fry the rice, add a little salt and chicken soup, and pour it into the rice cooker to cook.
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When eating, take out the rice, put the cut chicken pieces on the plate and put the cucumber slices aside.
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Serve with juice made of soy sauce, sesame oil, minced garlic, chopped onion and chopped pepper.
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Stir-fry the rice, add a little salt and chicken soup, and pour it into the rice cooker to cook.
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When eating, take out the rice, put the cut chicken pieces on the plate and put the cucumber slices aside. Serve with juice made of soy sauce, sesame oil, minced garlic, chopped onion and chopped pepper.
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The practice of Hainan chicken rice 2? (Authentic practice of boiled chicken)
After buying the chicken, clean it, remove the chicken feet, and pay attention to choosing about 750 grams when buying it, so it is easy to mature and the meat is tender. When cleaning the internal organs of the chicken, pay attention to thoroughly cleaning the lungs of the chicken.
Put the cooking pot on the fire, add clean water, bring it to a boil, lift the chicken head by hand, put the chicken body in water for blanching, lift it after 3 seconds, arrange the chicken wings and legs by hand, then put them in water for blanching, and repeat this for three times, so as to keep the temperature inside and outside the chicken abdominal cavity consistent, and be careful not to blanch for too long each time.
After that, put the whole chicken into the pot and soak it in boiled chicken water, cover the pot, and pay attention to the fact that the water must not pass through the whole chicken body, and take it out after soaking for 20-30 minutes. You can also use shrimp eyes to boil 15 minutes. Then remove the head and neck of the chicken.
Soak the cooked chicken in cold water immediately. If you want to get better results, you can soak the chicken in ice water for 10 minutes and then take it out (be sure to cool it thoroughly and soak it for a while). After that, the chicken body is controlled to dry, and the water on the chicken skin is wiped clean with a towel.
If you want to make the chicken look better, you can also take it out to dry, then put a layer of sesame oil on the outside of the chicken, so that the whole chicken looks more moist, the color is more yellow and tender, and finally cut the chicken into pieces of uniform size.
Peel ginger and slice it with a knife. It's best to beat with a beater, so the ginger will be more delicate. Add salt and put it in a small bowl for later use. You can also make your own soy sauce seasoning or red oil seasoning if you like.
skill
1. After the chicken is cooked, immediately take it out and soak it in ice water, so that the chicken skin will be crisp.
2. Shrimp eye water means that after the fire boils the water in the pot, the fire turns very small and the water in the pot only emits very small bubbles. Bubbles are as big as shrimp's eyes, and this kind of water has a delicate feeling of slowly soaking chicken. This practice can also be used to make Sichuan's saliva chicken.